Spinach, Mushrooms and Feta Frittata

vegetarian / prep time 10 minutes / baking time 18 minutes

1 serve

309 kcal / Carbs 15g / Fat 15g / Protein 28g

Frittata is a great slow breakfast or brunch option (in fact it can be served at any meal).

It is basically an omelette or crustless quiche enriched with meats/ cheeses/ or vegetables of your choice.

It is easy to make (that’s how I like it, of course). All you need is a pan, some eggs and add to it your favorites. You can toss just about anything into it, which makes it a perfect clean up your fridge dish 😉. And that is never a bad thing, at least in my life.

In this option I did a simple, yet satisfying mushroom, spinach and feta frittata.⁠ I find this combo to be one of my favorites. But you can be creative and try it with just about anything: salmon, parmesan, mozzarella, bell peppers, zucchini, fresh chopped herbs etc.

Only be aware that you need to fry/cook/steam the vegetables in advance. So that they are tender and don’t release too much water when mixed with the eggs.

Ingredients for 1 serve

1 large egg

3 egg whites

1 tsp olive oil

½ brown onion, chopped

150gr / 5oz Champignons, sliced

100gr / 4oz baby spinach

25gr / 1oz feta cheese, crumbled

1 tbsp dry basil

¼ tsp cumin

Salt & pepper to your liking

Method

Preheat the oven to 200 Celsius / 400 Fahrenheit.

On the stove top, heat up the olive oil. Use a small pan that can also be used in the oven.

Fry the onion on a medium heat until golden and see through. Add the mushrooms and fry until they sweat out their fluids, stir occasionally. To finish stir in the spinach for about 2 min.

Crack the egg and egg whites in a mixing bowl. Season with basil, cumin, salt and pepper and mix. Add the egg mixture to the pan with the fried vegetables. Top with crumbled feta cheese.

Bake for 18 min until the eggs are set.

Enjoy with toasted bread and a chopped salad.